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Le ricette di Pierre

BISTECCHE AI CAPPERI DI GIUSEPPINA

Far cuocere le bistecche di maiale o di cinghiale con Rosmarino, Salvia, cipolla, buccia di limone, olio ed un bicchiere di vino. Quando sono quasi cotte si tolgono gli odori, si aggiunge un trito di prezzemolo, aglio, Capperi ed Alici con un bicchiere di aceto e si termina la cottura, salando opportunamente.

Provenienza: Quaderno Del Basso-Orsini 31/01/1993

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